Ingredients
1 tablespoon TAO Lime Pressato Olive Oil
1 large yellow or red onion, finely chopped
3 to 4 cloves garlic, minced
1 medium bell pepper, any color, diced
1 1/2 cups uncooked brown or white rice (see note)
14-ounce can diced tomatoes (try fire-roasted)
1 tablespoon spice blend of your choice (adobo, all-purpose, Cajun, or BBQ blend)
2 15-ounce cans (drained and rinsed) red beans
3 scallions, thinly sliced
3/4 cup pimiento-stuffed green olives
1/4 to 1/2 cup chopped fresh cilantro or parsley, as desired
Salt and freshly ground pepper to taste
Dried hot red pepper flakes or hot sauce, optional
Directions
Heat the Lime Pressato Olive Oil in an extra-large skillet or in a stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and bell pepper and continue to sauté until the onion begins to brown lightly.
Add the rice of your choice. If using brown rice, stir in 4 cups of water; if using white, stir in 3 cups.
Stir in the tomatoes and spice blend and bring to a slow boil. Lower the heat and simmer gently and steadily, covered, until the water is absorbed, about 15 minutes for white rice; 30 minutes for brown. If rice isn’t done to your liking, add 1/2 cup more water and cook until absorbed; repeat as needed.
Stir in the beans and scallions. Continue cooking until heated through, then remove from the heat.
Stir in the olives and cilantro, and season with salt and pepper.
Serve at once; pass around red pepper flakes or hot sauce to anyone who’d like a spicier dish.